An enjoyable piece on recipes by Bee Wilson:

Social media and the great recipe explosion: does more mean better?https://www.theguardian.com/lifeandstyle/2017/jun/18/great-recipe-explosion-

I made some soup this afternoon. See, I bought two heads of romaine lettuce at the farmer's market last Friday before I remembered that I don't really like romaine lettuce (I guess I don't dislike it; it's just kind of - there, as far as leafy green vegetables go) - so I cleaned it and made salad, but was totally uninspired to finish eating the ( Read more... )

I made egg salad today, so I was able to try out something I saw on the internet for peeling hardboiled eggs more easily: put the egg into a tumbler full of water, put your hand over the mouth of the glass, then shake the glass. (You should definitely do this over the sink.) It worked really well; a lot of the eggshell just came off in long strips ( Read more... )

I am planning to eat a poached egg tomorrow. This is sadly very exciting, and I am looking forward to it very much.

I miss non-pureed food, even though I am pretty happy with the way my pureed foods turned out and would eat them all again. (I'm not sure what I would eat the carrot puree with, though. It's kind of a weird side dish.) Although the ( Read more... )

What should I find on the new books display at the bookstore yesterday, after my recent rant about historical fiction as written about in the Guardian, but Viper Wine by Hermione Eyre? So I…bought it, obviously. (Like this story was going to have another ending?) It will probably be a little while before I get around to reading it, because that is ( Read more... )

From an article about an exhibition on royal gardening, opening today at Buckingham Palace:

The 14th century gardening manual which warned Henry VIII that his cucumbers would tremble with fear in a thunderstorm, and a spectacular painting showing the beautiful garden he created at his Whitehall Palace, are going on display in an exhibition ( Read more... )

I made a thing! It's based on a recipe I saw on a PBS cooking show - tuna and zucchini salad - but instead of boiling the zucchini, I sautéed them - two chopped up into quarter moons - with garlic (one smashed clove early on, then one minced one when I added the tuna), then added a can of tuna (in olive oil, drained), some chopped sundried tomatoes ( Read more... )

Well, I did manage to make some roasted carrot soup today (I have had better luck with the oven, and my mother did have ground cumin, coriander, and ginger on hand, for some other dish she was planning to make at some point ( Read more... )

Trying to cook in my mom's kitchen makes me feel like the most snobby, persnickety person ever. "Oh, this is store-brand butter? I usually buy Kerrygold." "Do you have any kosher salt?" "I really like organic cane sugar, these days..." I'm not actually good at cooking, but I am a creature of habit, which means I tend to have pretty strong brand ( Read more... )

I like that if you roast a sweet potato, you suddenly have a meal. I like that sweet potato mashed with olive oil, chopped parsley, and shredded parmesan piled up on toast is really comforting. I like that the leftover mashed sweet potato will be turned into pasta sauce with garlic and kale for tomorrow's dinner.